I made authentic Bucatini Carbonara for the first time. 🍝🧀

Описание: I'm ecstatic today. Thanks to Nathan Peterson, I made #BucatiniCarbonara for the very first time. It's one of my favorite pasta dishes in the world, and I've eaten it across Italy on multiple trips abroad, but there's nothing quite like the satisfaction of doing it on your own. What a day.

#HowToMakeCarbonara #AuthenticCarbonara #RomanPasta #SpaghettiCarbonara 🍝🧀

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Bucatini Carbonara
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Yield: 2 to 4 servings

Ingredients

Kosher salt
8 ounces dried bucatini pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 cup diced pancetta
Coarsely ground black pepper
2 large whole eggs plus 1 large egg yolk
1/2 cup grated Parmesan
1/2 cup grated Pecorino-Romano, plus more for serving Active: 30 min

Directions (   • Geoffrey Zakarian's Bucatini Carbonara | T...  )

Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.

Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.

Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.


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Box 226
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